Turmeric Tamarind Jamu Tonic (Jamu Kunyit Asam)

I don’t drink jamu every day — maybe once every couple of months — and usually when I’m feeling a little off. For me, that means feeling extra bloated, extra hormonal, and my skin starts feels congested. That’s when I bust out my fresh turmeric to make something traditional, powerful, and super golden: Turmeric Tamarind Jamu.

Lately though, I’ve been making this more often because I’m on a bit of a health kick… all in the name of beauty! Glowy skin and anti-breakouts? Sign me up.

There are many variations of jamu, but this is the tonic that I make all the time. Minimal ingredients, easy to make, and makes me feel SO GOOD. Like a little reset in a cup!

When I make jamu, I like to drink it as a concentrated shot. Just enough to get it down quickly, without making a mess.

And full disclosure: if it’s your first time, the intense flavour can be a bit off-putting. So I pour it straight from a glass jar and knock it back first thing in the morning.

That said, after a few rounds of jamu, I genuinely find it delicious. It’s earthy and tangy, with a sweetness at the end with this recipe. I love how easy it is to prep ahead (especially with this recipe!).

What is Jamu?

Jamu is more of a category than a single concoction.

Jamu is a traditional Indonesian herbal tonic made from ingredients like turmeric, tamarind, and ginger. It’s been around for centuries and is loved for its health-boosting, skin-loving, digestion-soothing benefits.

It’s still widely consumed today across Indonesia, from jamu vendors balancing little bottles of potions on their heads to little street stalls to luxury spa resorts.

There are many variations, but most jamu drinks are made with a blend of spices, roots, and herbs simmered in water. This version is super simple: I used just fresh turmeric, tamarind, and water.

The jamu I’m making is Jamu Kunyit Asam, or Turmeric Tamarind Jamu Tonic. This is a bright golden-yellow drink made with just fresh turmeric and tamarind, and is the most popular jamu amongst women. It’s naturally anti-inflammatory, gently detoxifying, and filled with antioxidants.

It can be taken in any way: at room temperature, warm or cold.

Why You’ll Love This Recipe

• It’s anti-inflammatory and great for digestion

• Naturally vegan and refined sugar-free

• Helps with bloating, especially around your cycle

• Great for skin: helps calm breakouts and puffiness

• Super quick to make and keeps in the fridge for about a week

• Tastes amazing once you get used to the earthy-sour, mildly sweet profile (and even better with lemon + honey!)

Key Ingredients for Turmeric Tamarind Jamu

1. TURMERIC (golden root of glow)

The star of the show! Turmeric has incredible qualities that make it so good for general health AND skin:

• Anti-inflammatory: helps calm redness and puffiness in skin. Especially when I’m breaking out, I find my acne calming down after I drink a shot of this jamu.

• Antioxidant-rich: protects skin from free radical damage

• Supports liver detox: clears out toxins = clearer skin

• May balance hormones: supports menstrual health

NOTE: You can use either fresh or ground turmeric for jamu, but fresh is best for me! Fresh turmeric gives a brighter flavour and feels more ‘alive’ overall, while ground turmeric can be bitter and doesn’t mix as well. For this recipe, I used about 100g of fresh turmeric and blended it straight with water. If using ground version, the equivalent would be 1 tablespoon.

2. TAMARIND (detoxifier + gut booster)

This adds a tangy kick and helps aid digestion. I enjoy its flavour too! Unlike other souring agents, tamarind also has a sweetness to it to help flavour the jamu.

• Natural digestive aid: gently relieves bloating and improves digestion

• Mild detoxifier: helps the body eliminate waste

• Supports clearer skin by promoting gut-skin balance

• High in Vitamin C: brightens skin + supports collagen production

• Adds natural tang and sweetness, which means no refined sugar needed!

How to use Tamarind Pulp

I use ready-made tamarind paste, but the pulp version works as well.

If using the pulp version:

• grab about a golf-ball-sized amount.

• let it soak in about 1/2 cup of water.

• Work with your fingers until the seeds are ‘clean’.

• Strain and use the juice.

3. Water

Finally, just water to turn this into a drink.

Use distilled or boiled water for a cleaner flavour and longer shelf life.

I’ve seen people use coconut water in place of it, but when I make jamu, I like it as simply as possible.

Optional but great

• Black pepper: This is an ingredient I added only recently. Supposedly it boosts turmeric’s absorption, and I always have black pepper at home anyway, so it’s an easy add. Use whole peppercorns and blend it in with the turmeric. Alternatively, you can also freshly grind the pepper in the jamu, but the bigger chunks of pepper will not be evenly distributed.

• Ginger: A popular add is warming ginger. It boosts circulation, aids digestion and anti-inflammatory – good for when I need the extra help!

• Honey: for sweetness and an extra dose of antioxidants. I don’t usually add this, but it makes the tonic much easier to drink for sure.

• Palm Sugar: Instead of honey, palm sugar is also used for sweetness.

• Lemon or lime juice: brightens the flavour and adds a hit of vitamin C.

Key Steps to Making Turmeric Tamarind Jamu

1. Prep the turmeric

• Wash your turmeric thoroughly until clean. No need to peel.

• Roughly chop into chunks for easier blending (wear gloves to avoid staining!).

2. Blend

• Add the chopped turmeric and water to a blender.

• Add black peppercorns to the blender if using.

• Blend until smooth.

3. Strain

• Pour the blended mixture through a fine strainer or cheesecloth into a saucepan to remove the pulp. This is also why it’s not necessary to peel the turmeric. The skin will get strained off.

• Press on the pulp with a spoon on your hands, to get every last bit of juice.

• With a pair of gloves, I like to scoop up the pulp, and give it a good, final squeeze to extract as much of the juices as possible. Once I’m done, I peel off the gloves while still holding the pulp — that way, I can flip the gloves inside out and toss the whole thing without getting my hands dirty. Easy, clean, and turmeric-stain-free.

NOTE: Do this over the sink to minimise countertop spillage and staining!

4. Simmer

• Add tamarind paste and black pepper (if using) to the strained liquid.

• Simmer over low heat for 10–15 minutes, stirring occasionally, until tamarind is fully dissolved and flavours meld.

NOTE: Do not use a high heat. The jamu should be gently simmering. This simmering step helps remove the raw turmeric flavours so it’s an easier drink.

5. Cool & Store

• Once done, remove from the heat. Let it cool.

• If using honey and lemon/lime juice, stir it in now, to taste.

• Transfer to a glass jar or bottle and refrigerate for up to 4 days. Shake before each use.

How to Serve Turmeric Tamarind Jamu

As a shot

About 2 tablespoons or 30 ml.

This is how I take it. Quick, strong, and minimal staining! Pour into a small glass and down it like a wellness tonic.

As a drink

If you prefer sipping or turning this into a drink, simply top up with water! To 30ml of Jamu, add 1-2 cups of warm or cold water, depending on what you feel like. Both versions will not hurt the vitamins in the jamu.

You can even double or triple the water in the recipe to make it milder from the start.

For a tastier drink:

• Stir in honey and lemon for a tastier drink

• Coconut water in place of water

• Add soy milk, oat milk, or your milk to choice to a shot of jamu (this was a suggestion from one of you!)

How to Prevent Turmeric Stains

Turmeric might be the golden girl of herbal tonics, but it will try to leave its mark: on your hands, your blender, your counter, everything. Seriously, it stains EVERYTHNG!

Here’s how to deal:

• Wear gloves when handling, peeling or grating fresh turmeric. Trust me, unless you want yellow fingertips and nails for days.

• Use glass or stainless steel tools wherever possible — bowls, strainers, blenders, measuring cups. They’re way easier to clean and don’t hold on to that yellow tint.

• Use glass blending jars to minimise staining. If your blender is plastic (like mine), it will stain. I personally use my stained blender for rempah and spice pastes anyway, so I don’t mind. But just know… it’s going to be golden.

• Work over the sink! Whenever any pouring is involved, do it over the sink, not your countertop. A little spill goes a long way when turmeric’s involved.

• If you do stain something, immediately wipe it with paper towels or wet wipes.

• If the stain has ‘set’… you pretty much have to live with it, but just for the next few days. Turmeric stains, but eventually it will fade. So relax!

Basically: turmeric stains everything, but it’s worth it.

Storing & Reheating

• Store your jamu in a glass bottle or jar in the fridge for up to a week.

• Shake before each use. Natural separation is totally normal.

• If you like it warm, gently reheat just one serving at a time. Don’t hard boil it or you’ll lose the good stuff.

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